Can I freeze tomatoes until I have enough to can a batch?
 

I have some early tomatoes that either need to be eaten or put up, but it's
not really enough to run a canning batch. I've also got tons of green ones
still on the plants. I'd like to save the early ones until the green ones
are ripe too. How about freezing the ripe ones until the others are ripe?
I know it would make them mushy when thawed, but they get all mushy when we
can them anyway. If freezing is OK, would you recommend freezing them whole
or peeling & chopping them first?

Ya'll's thoughts?

Robert in the hills of Tennessee

Can I freeze tomatoes until I have enough to can a batch?
 

In article ,
"Robert Lewis" wrote:

I have some early tomatoes that either need to be eaten or put up, but it's
not really enough to run a canning batch. I've also got tons of green ones
still on the plants. I'd like to save the early ones until the green ones
are ripe too. How about freezing the ripe ones until the others are ripe?
I know it would make them mushy when thawed, but they get all mushy when we
can them anyway. If freezing is OK, would you recommend freezing them whole
or peeling & chopping them first?

Ya'll's thoughts?

Robert in the hills of Tennessee

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d
--
Peace! Om

All that is necessary for the triumph of evil is that good men do nothing.
- Edmund Burke (1729 - 1797)

Can I freeze tomatoes until I have enough to can a batch?
 

Robert Lewis wrote:
I have some early tomatoes that either need to be eaten or put up, but it's
not really enough to run a canning batch. I've also got tons of green ones
still on the plants. I'd like to save the early ones until the green ones
are ripe too. How about freezing the ripe ones until the others are ripe?
I know it would make them mushy when thawed, but they get all mushy when we
can them anyway. If freezing is OK, would you recommend freezing them whole
or peeling & chopping them first?

Ya'll's thoughts?

Robert in the hills of Tennessee




If this is for just a short term, freeze them whole without peeling.
When you thaw them, the skins will slip off. They will also be mushy
(much nastier texture than canned tomatoes), but still OK for cooking.
You might mix them with your main crop when it comes in for making salsa
or ketchup or something.

If you're gonna freeze them for a couple of years, blanch and peel them
first. They'll taste better, and take up less space that way.

HTH,
Bob

Can I freeze tomatoes until I have enough to can a batch?
 

On Fri, 08 Aug 2008 20:59:49 -0500, Omelet wrote:
Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Just freeze them. When defrosted, the skin comes right off.

Can I freeze tomatoes until I have enough to can a batch?
 

"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?

Mayhaps I'll adventure it this year, instead of the many peppers needed
to make my *world famous* salsa, (beings I'm coming up short on peppers
this year :(

http://southernfood.about.com/od/canning/r/bl90718g.htm

http://www.epicurious.com/recipes/fo...KETCHUP-109037

Can I freeze tomatoes until I have enough to can a batch?
 

In article ,
"Steve Young" bowtieATbrightdslDOTnet wrote:

"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?

Mayhaps I'll adventure it this year, instead of the many peppers needed
to make my *world famous* salsa, (beings I'm coming up short on peppers
this year :(

http://southernfood.about.com/od/canning/r/bl90718g.htm

http://www.epicurious.com/recipes/fo...KETCHUP-109037

I thought catsup was only for people who didn't like food ;O)
--

Billy
Bush and Pelosi Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

Can I freeze tomatoes until I have enough to can a batch?
 

"Billy" wrote

I thought catsup was only for people who didn't like food ;O)

wot!? fries or a burger without it? ;)

Can I freeze tomatoes until I have enough to can a batch?
 

In article ,
"Steve Young" bowtieATbrightdslDOTnet wrote:

"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?

Mayhaps I'll adventure it this year, instead of the many peppers needed
to make my *world famous* salsa, (beings I'm coming up short on peppers
this year :(

http://southernfood.about.com/od/canning/r/bl90718g.htm

http://www.epicurious.com/recipes/fo...KETCHUP-109037

I've not seriously investigated this, but I have the kitchen toys to
make a clean puree...

Since I've tried to adopt a low carb lifestyle, ideas like this are
always good. g
--
Peace! Om

All that is necessary for the triumph of evil is that good men do nothing.
- Edmund Burke (1729 - 1797)

Can I freeze tomatoes until I have enough to can a batch?
 

In article ,
"Steve Young" bowtieATbrightdslDOTnet wrote:

"Billy" wrote

I thought catsup was only for people who didn't like food ;O)

wot!? fries or a burger without it? ;)

Hard boiled eggs. ;-d
--
Peace! Om

All that is necessary for the triumph of evil is that good men do nothing.
- Edmund Burke (1729 - 1797)

Can I freeze tomatoes until I have enough to can a batch?
 

Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?



Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

Bob

Can I freeze tomatoes until I have enough to can a batch?
 

On Sat, 09 Aug 2008 13:53:19 -0500, zxcvbob
wrote:

Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?



Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

Bob

Ain't that the truth!
We tried our hand at it one year when we had a real glut of tomatoes
but, we ended up with about 12 liters, not one or two pints. And, like
you say, it was almost as good as store bought. The real saving grace
was the fact that a couple of the grandkids liked it better than the
store bought so we were able to unload a bunch.

Ross.

Can I freeze tomatoes until I have enough to can a batch?
 

On Sat, 09 Aug 2008 13:53:19 -0500, zxcvbob wrote:
Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?



Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

**** that, what's the point? It's like going to the trouble of
squishing grapes, fermenting it, letting it spoil just to make vinegar.

Can I freeze tomatoes until I have enough to can a batch?
 

In article ,
zxcvbob wrote:

Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?



Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

Bob

grins

While I've never made Ketchup, I totally understand the concept. ;-)
With what I have to pay for water here in the city, it's cheaper to buy
veggies, but there just is no substitute for the flavor of home grown
tomatoes!
--
Peace! Om

All that is necessary for the triumph of evil is that good men do nothing.
- Edmund Burke (1729 - 1797)

Can I freeze tomatoes until I have enough to can a batch?
 

In article ,
AZ Nomad wrote:

On Sat, 09 Aug 2008 13:53:19 -0500, zxcvbob wrote:
Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?



Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

**** that, what's the point? It's like going to the trouble of
squishing grapes, fermenting it, letting it spoil just to make vinegar.

Want vinegar? A little left over red wine, some extra sugar, and a
kombucha culture.

I've been cooking with some of the best red wine vinegar made that way
lately!
--
Peace! Om

All that is necessary for the triumph of evil is that good men do nothing.
- Edmund Burke (1729 - 1797)

Can I freeze tomatoes until I have enough to can a batch?
 

On Sat, 09 Aug 2008 15:33:31 -0500, Omelet wrote:
In article ,
AZ Nomad wrote:

On Sat, 09 Aug 2008 13:53:19 -0500, zxcvbob wrote:
Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?



Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

**** that, what's the point? It's like going to the trouble of
squishing grapes, fermenting it, letting it spoil just to make vinegar.

Want vinegar? A little left over red wine, some extra sugar, and a
kombucha culture.

I've been cooking with some of the best red wine vinegar made that way
lately!

shoom.
right over your head.

Can I freeze tomatoes until I have enough to can a batch?
 

In article ,
AZ Nomad wrote:

On Sat, 09 Aug 2008 15:33:31 -0500, Omelet wrote:
In article ,
AZ Nomad wrote:

On Sat, 09 Aug 2008 13:53:19 -0500, zxcvbob wrote:
Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?



Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

**** that, what's the point? It's like going to the trouble of
squishing grapes, fermenting it, letting it spoil just to make vinegar.

Want vinegar? A little left over red wine, some extra sugar, and a
kombucha culture.

I've been cooking with some of the best red wine vinegar made that way
lately!

shoom.
right over your head.

Ditto babe.
--
Peace! Om

All that is necessary for the triumph of evil is that good men do nothing.
- Edmund Burke (1729 - 1797)

Can I freeze tomatoes until I have enough to can a batch?
 

In article ,
"Steve Young" bowtieATbrightdslDOTnet wrote:

"Billy" wrote

I thought catsup was only for people who didn't like food ;O)

wot!? fries or a burger without it? ;)

Ab-so-pos-itivly-freakin'-tootly ;o)

Mustard (not French's, gag) or aioli.
Sugar covers flavor. You don't want it with good food, otherwise use as
much as you have to to survive ;o)
--

Billy
Bush and Pelosi Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

Can I freeze tomatoes until I have enough to can a batch?
 

In article ,
Omelet wrote:

In article ,
"Steve Young" bowtieATbrightdslDOTnet wrote:

"Billy" wrote

I thought catsup was only for people who didn't like food ;O)

wot!? fries or a burger without it? ;)

Hard boiled eggs. ;-d

Your heartless ;o), mustard or aioli would be much better :-)
--

Billy
Bush and Pelosi Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

Can I freeze tomatoes until I have enough to can a batch?
 

In article ,
AZ Nomad wrote:

On Sat, 09 Aug 2008 15:33:31 -0500, Omelet wrote:
In article ,
AZ Nomad wrote:

On Sat, 09 Aug 2008 13:53:19 -0500, zxcvbob wrote:
Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?



Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

**** that, what's the point? It's like going to the trouble of
squishing grapes, fermenting it, letting it spoil just to make vinegar.

Want vinegar? A little left over red wine, some extra sugar, and a
kombucha culture.

I've been cooking with some of the best red wine vinegar made that way
lately!

shoom.
right over your head.

Nah, 'shroom, right over your head, if you ain't sitting on it,
you may have notice that this is a group of adults. If you need a
scatological crutch for writing, you may be happier in another
news group where feral adolescents and potty mouths are more
common. Probably never heard of "balsamic" either.

Oh yeah, you raise an interesting point Om. Fresh garden tomatoes
are obviously better than those red cardboard things that are sold
commercially but I'm thinkin' that cooked romas (garden or store bought)
probably taste the same. Of course with the store bought you get the
value added of pesticide residues without the burden of additional
nutrients (bioflavonoids) that comes from plants struggling under
less than ideal environments (gardens). But all the same, my impression
is that cooking a store bought tomato improves it, perhaps even to
rivaling the REAL deal.

Any opinions?
--

Billy
Bush and Pelosi Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

Can I freeze tomatoes until I have enough to can a batch?
 

In article
,
Billy wrote:

In article ,
Omelet wrote:

In article ,
"Steve Young" bowtieATbrightdslDOTnet wrote:

"Billy" wrote

I thought catsup was only for people who didn't like food ;O)

wot!? fries or a burger without it? ;)

Hard boiled eggs. ;-d

Your heartless ;o), mustard or aioli would be much better :-)

Actually, Bragg's Liquid Aminos are good on HB eggs...
I'll have to google for Aioli.

I'm not a mustard fan like mom was.

googles for Aioli

To heck with that!

PESTO!!!
--
Peace! Om

All that is necessary for the triumph of evil is that good men do nothing.
- Edmund Burke (1729 - 1797)

Can I freeze tomatoes until I have enough to can a batch?
 

In article
,
Billy wrote:

Oh yeah, you raise an interesting point Om. Fresh garden tomatoes
are obviously better than those red cardboard things that are sold
commercially but I'm thinkin' that cooked romas (garden or store bought)
probably taste the same.

Have you ever grown Romas? I have. The home garden ones are much richer
and sweeter. ;-d

My favorite are plum tomatoes.

Even sweet 100's can be peeled and stored. They are so small, blanch
them and pop them out of the entire skin with a gentle pinch. Not as
much work as you'd imagine.

Of course with the store bought you get the
value added of pesticide residues without the burden of additional
nutrients (bioflavonoids) that comes from plants struggling under
less than ideal environments (gardens). But all the same, my impression
is that cooking a store bought tomato improves it, perhaps even to
rivaling the REAL deal.

Any opinions?
--

Billy

See above. :-)

There never is, and probably never will be, a good comparison in flavor
between store bought and vine ripe tomatoes. The only ones that come
close are the cluster "on the vine" tomatoes that our local store sells.
They are worth the premium price, but I'd still rather hit the local
farmers market if I've none of my own on hand.

If I over-produce (which is common for tomatoes in season sometimes),
I'll just use the smaller pressure cooker and can a few in a couple of 1
pint jars.
--
Peace! Om

All that is necessary for the triumph of evil is that good men do nothing.
- Edmund Burke (1729 - 1797)

Can I freeze tomatoes until I have enough to can a batch?
 

In article ,
Omelet wrote:

In article
,
Billy wrote:

In article ,
Omelet wrote:

In article ,
"Steve Young" bowtieATbrightdslDOTnet wrote:

"Billy" wrote

I thought catsup was only for people who didn't like food ;O)

wot!? fries or a burger without it? ;)

Hard boiled eggs. ;-d

Your heartless ;o), mustard or aioli would be much better :-)

Actually, Bragg's Liquid Aminos are good on HB eggs...
I'll have to google for Aioli.

I'm not a mustard fan like mom was.
Good mustard is like horse radish. It should make your eyes water
and you should feel the heat in your nose.

googles for Aioli

To heck with that!

PESTO!!!

Pesto pasta rocks, no argument heo)

But what about store bought cooked vs. homegrown cooked. I can't
remember a difference like I can fresh. Can You?
--

Billy
Bush and Pelosi Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

Can I freeze tomatoes until I have enough to can a batch?
 

In article
,
Billy wrote:

I'm not a mustard fan like mom was.

Good mustard is like horse radish. It should make your eyes water
and you should feel the heat in your nose.

I'm not a horseradish fan either. Mom was.
I avoid Wasabi too. ;-)


googles for Aioli

To heck with that!

PESTO!!!

Pesto pasta rocks, no argument heo)

But what about store bought cooked vs. homegrown cooked. I can't
remember a difference like I can fresh. Can You?
--

Billy

lol Ever made pesto using fresh basil etc.? ;-d
--
Peace! Om

All that is necessary for the triumph of evil is that good men do nothing.
- Edmund Burke (1729 - 1797)

Can I freeze tomatoes until I have enough to can a batch?
 

wrote in message
...
On Sat, 09 Aug 2008 13:53:19 -0500, zxcvbob
wrote:

Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?



Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

Bob

Ain't that the truth!
We tried our hand at it one year when we had a real glut of tomatoes
but, we ended up with about 12 liters, not one or two pints. And, like
you say, it was almost as good as store bought. The real saving grace
was the fact that a couple of the grandkids liked it better than the
store bought so we were able to unload a bunch.

you lot must either have really excellent supermarket tomato sauce or really
crap recipes for making it yourself at home. I got a recipe from the guy
across the road this year & made some great tomato suace. Beats the store
bought crap hands down.

rob


-- Posted on news://freenews.netfront.net - Complaints to --

Can I freeze tomatoes until I have enough to can a batch?
 

"Steve Young" bowtieATbrightdslDOTnet wrote in message
...
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

I simpy froze a mass load of summer glut tomatos & turned them in to tomato
sauce 6 months later. The tomatos kept ok in bags in the freezer & the
tomato sauce was great. Freeze excess tomatos or turn them in to sauce.
frozen tomatos go squishy when thawed so ideal for use in a sauce, pasta or
pizza.

rob


-- Posted on news://freenews.netfront.net - Complaints to --

Can I freeze tomatoes until I have enough to can a batch?
 

In article ,
"George.com" wrote:

"Steve Young" bowtieATbrightdslDOTnet wrote in message
...
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

I simpy froze a mass load of summer glut tomatos & turned them in to tomato
sauce 6 months later. The tomatos kept ok in bags in the freezer & the
tomato sauce was great. Freeze excess tomatos or turn them in to sauce.
frozen tomatos go squishy when thawed so ideal for use in a sauce, pasta or
pizza.

rob

No argument from me other than flavor can benefit from minimal advance
processing...
--
Peace! Om

All that is necessary for the triumph of evil is that good men do nothing.
- Edmund Burke (1729 - 1797)

Can I freeze tomatoes until I have enough to can a batch?
 

On Sun, 10 Aug 2008 20:32:48 +1200, "George.com"
wrote:


wrote in message
.. .
On Sat, 09 Aug 2008 13:53:19 -0500, zxcvbob
wrote:

Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?



Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

Bob

Ain't that the truth!
We tried our hand at it one year when we had a real glut of tomatoes
but, we ended up with about 12 liters, not one or two pints. And, like
you say, it was almost as good as store bought. The real saving grace
was the fact that a couple of the grandkids liked it better than the
store bought so we were able to unload a bunch.

you lot must either have really excellent supermarket tomato sauce or really
crap recipes for making it yourself at home. I got a recipe from the guy
across the road this year & made some great tomato suace. Beats the store
bought crap hands down.

rob

I was referring to making ketchup, not tomato sauce. There's a big
difference.
We make tomato sauce every year and it most certainly is better than
store bought.
For the amount of ketchup we use, making it is worth neither the time
nor the effort.

Ross

Can I freeze tomatoes until I have enough to can a batch?
 

In article ,
Omelet wrote:

In article
,
Billy wrote:

I'm not a mustard fan like mom was.

Good mustard is like horse radish. It should make your eyes water
and you should feel the heat in your nose.

I'm not a horseradish fan either. Mom was.
I avoid Wasabi too. ;-)


googles for Aioli

To heck with that!

PESTO!!!

Pesto pasta rocks, no argument heo)

But what about store bought cooked vs. homegrown cooked. I can't
remember a difference like I can fresh. Can You?
--

Billy

lol Ever made pesto using fresh basil etc.? ;-d

Shirley, you're kidding. It's best if you can make it with just the
flowers. Just as good is pesto made the same way but with cilantro.
Hmmmmmmm, hmm, hmm.
--

Billy
Bush and Pelosi Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

Can I freeze tomatoes until I have enough to can a batch?
 

"Billy" wrote

Omelet wrote:

Billy wrote:

Pesto pasta rocks, no argument heo)

But what about store bought cooked vs. homegrown cooked. I can't
remember a difference like I can fresh. Can You?

lol Ever made pesto using fresh basil etc.? ;-d

oh my, the basic start for my world famous sketti sauce :)

Shirley, you're kidding. It's best if you can make it with just the
flowers.

I was wondering if I could use the flowers for anything.
(was remiss and they got away from me, turns out my lucky day? :)

Just as good is pesto made the same way but with cilantro.
Hmmmmmmm, hmm, hmm.

I planted cilantro, doesn't mean I can claim success of growing it :(
but "next year" the gardener says

Can I freeze tomatoes until I have enough to can a batch?
 

In article ,
"Steve Young" bowtieATbrightdslDOTnet wrote:

"Billy" wrote

Omelet wrote:

Billy wrote:

Pesto pasta rocks, no argument heo)

But what about store bought cooked vs. homegrown cooked. I can't
remember a difference like I can fresh. Can You?

lol Ever made pesto using fresh basil etc.? ;-d

oh my, the basic start for my world famous sketti sauce :)

Shirley, you're kidding. It's best if you can make it with just the
flowers.

I was wondering if I could use the flowers for anything.
(was remiss and they got away from me, turns out my lucky day? :)

Just as good is pesto made the same way but with cilantro.
Hmmmmmmm, hmm, hmm.

I planted cilantro, doesn't mean I can claim success of growing it :(
but "next year" the gardener says

You may still be in luck if you haven't already dug up the bed or dumped
the pot. Parsley and cilantro usually go to seed in late spring. Took me
a couple of years to figure tat out. I'd buy a starter plant of
cilantro, take it home. Inside of three weeks it would bolt and three
weeks later, I'd have an empty pot. It would have been easier to just
give the nursery the money and avoid the hassle;o) Here in California,
they will produce all winter long. Reminds me that I should get some
seeds into the ground. If you grow them in pots, tuck the seed heads
back in the pot and they will reseed themselves. That's what I do with
my chervil. I used to grow it free range but in a pot it goes away
for a couple of months and then comes back, like it is doing now.

And TOTALLY off topic, this has been a very pleasant gardening year for
me due to iron phosphate and the havoc that it wreaks on gastropods.
Every couple of weeks I toss a hand full into a bed and I don't need to
worry about it for a couple of more weeks. The lettuce patch looks
particularly nice.
--

Billy
Bush and Pelosi Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

Can I freeze tomatoes until I have enough to can a batch?
 

In article
,
Billy wrote:

lol Ever made pesto using fresh basil etc.? ;-d

Shirley, you're kidding. It's best if you can make it with just the
flowers. Just as good is pesto made the same way but with cilantro.
Hmmmmmmm, hmm, hmm.
--

Billy

Oh gag! Sorry, but I detest Cilantro! I have the genetics that make it
taste like soap chips.

That comes up a lot on the cooking lists. :-)

And don't call me shirley! lol
--
Peace! Om

All that is necessary for the triumph of evil is that good men do nothing.
- Edmund Burke (1729 - 1797)

Can I freeze tomatoes until I have enough to can a batch?
 

In article ,
"Steve Young" bowtieATbrightdslDOTnet wrote:

"Billy" wrote

Omelet wrote:

Billy wrote:

Pesto pasta rocks, no argument heo)

But what about store bought cooked vs. homegrown cooked. I can't
remember a difference like I can fresh. Can You?

lol Ever made pesto using fresh basil etc.? ;-d

oh my, the basic start for my world famous sketti sauce :)

Shirley, you're kidding. It's best if you can make it with just the
flowers.

I was wondering if I could use the flowers for anything.
(was remiss and they got away from me, turns out my lucky day? :)

Just as good is pesto made the same way but with cilantro.
Hmmmmmmm, hmm, hmm.

I planted cilantro, doesn't mean I can claim success of growing it :(
but "next year" the gardener says

Since, when I have grown it, I try to extend the life of my Basil
plants, I DO snip the flowers and use them. They are quite tasty!

Same goes for dittany blossoms.
(Dittany of Crete blooms profusely but is a perennial).
--
Peace! Om

All that is necessary for the triumph of evil is that good men do nothing.
- Edmund Burke (1729 - 1797)

Can I freeze tomatoes until I have enough to can a batch?
 

In article
,
Billy wrote:

In article ,
"Steve Young" bowtieATbrightdslDOTnet wrote:

"Billy" wrote

Omelet wrote:

Billy wrote:

Pesto pasta rocks, no argument heo)

But what about store bought cooked vs. homegrown cooked. I can't
remember a difference like I can fresh. Can You?

lol Ever made pesto using fresh basil etc.? ;-d

oh my, the basic start for my world famous sketti sauce :)

Shirley, you're kidding. It's best if you can make it with just the
flowers.

I was wondering if I could use the flowers for anything.
(was remiss and they got away from me, turns out my lucky day? :)

Just as good is pesto made the same way but with cilantro.
Hmmmmmmm, hmm, hmm.

I planted cilantro, doesn't mean I can claim success of growing it :(
but "next year" the gardener says

You may still be in luck if you haven't already dug up the bed or dumped
the pot. Parsley and cilantro usually go to seed in late spring. Took me
a couple of years to figure tat out. I'd buy a starter plant of
cilantro, take it home. Inside of three weeks it would bolt and three
weeks later, I'd have an empty pot. It would have been easier to just
give the nursery the money and avoid the hassle;o) Here in California,
they will produce all winter long. Reminds me that I should get some
seeds into the ground. If you grow them in pots, tuck the seed heads
back in the pot and they will reseed themselves. That's what I do with
my chervil. I used to grow it free range but in a pot it goes away
for a couple of months and then comes back, like it is doing now.

And TOTALLY off topic, this has been a very pleasant gardening year for
me due to iron phosphate and the havoc that it wreaks on gastropods.
Every couple of weeks I toss a hand full into a bed and I don't need to
worry about it for a couple of more weeks. The lettuce patch looks
particularly nice.

I only grow parsley when I plant dill weed. :-) Gives me something to
move the Swallowtail larvae to. g

They can also live on Fennel leaves.
--
Peace! Om

All that is necessary for the triumph of evil is that good men do nothing.
- Edmund Burke (1729 - 1797)

Can I freeze tomatoes until I have enough to can a batch?
 

wrote in message
...
On Sun, 10 Aug 2008 20:32:48 +1200, "George.com"
wrote:


wrote in message
. ..
On Sat, 09 Aug 2008 13:53:19 -0500, zxcvbob
wrote:

Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?



Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

Bob

Ain't that the truth!
We tried our hand at it one year when we had a real glut of tomatoes
but, we ended up with about 12 liters, not one or two pints. And, like
you say, it was almost as good as store bought. The real saving grace
was the fact that a couple of the grandkids liked it better than the
store bought so we were able to unload a bunch.

you lot must either have really excellent supermarket tomato sauce or
really
crap recipes for making it yourself at home. I got a recipe from the guy
across the road this year & made some great tomato suace. Beats the store
bought crap hands down.

rob

I was referring to making ketchup, not tomato sauce. There's a big
difference.

Tomato ketchup - tomato sauce. Never thought there was a difference between
the two. Have a hamburger, a pie or some chips, put the tomato sauce/ketchup
on them. What do you categorise the difference as?

rob


-- Posted on news://freenews.netfront.net - Complaints to --

Can I freeze tomatoes until I have enough to can a batch?
 

On Mon, 11 Aug 2008 19:17:37 +1200, George.com wrote:

wrote in message
.. .
On Sun, 10 Aug 2008 20:32:48 +1200, "George.com"
wrote:


wrote in message
...
On Sat, 09 Aug 2008 13:53:19 -0500, zxcvbob
wrote:

Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?



Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

Bob

Ain't that the truth!
We tried our hand at it one year when we had a real glut of tomatoes
but, we ended up with about 12 liters, not one or two pints. And, like
you say, it was almost as good as store bought. The real saving grace
was the fact that a couple of the grandkids liked it better than the
store bought so we were able to unload a bunch.

you lot must either have really excellent supermarket tomato sauce or
really
crap recipes for making it yourself at home. I got a recipe from the guy
across the road this year & made some great tomato suace. Beats the store
bought crap hands down.

rob

I was referring to making ketchup, not tomato sauce. There's a big
difference.

Tomato ketchup - tomato sauce. Never thought there was a difference between
the two. Have a hamburger, a pie or some chips, put the tomato sauce/ketchup
on them. What do you categorise the difference as?

Ketchup is saturated with sugar and has some vinegar too.

Can I freeze tomatoes until I have enough to can a batch?
 

In article ,
AZ Nomad wrote:

On Mon, 11 Aug 2008 19:17:37 +1200, George.com wrote:

wrote in message
.. .
On Sun, 10 Aug 2008 20:32:48 +1200, "George.com"
wrote:


wrote in message
...
On Sat, 09 Aug 2008 13:53:19 -0500, zxcvbob
wrote:

Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?



Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

Bob

Ain't that the truth!
We tried our hand at it one year when we had a real glut of tomatoes
but, we ended up with about 12 liters, not one or two pints. And, like
you say, it was almost as good as store bought. The real saving grace
was the fact that a couple of the grandkids liked it better than the
store bought so we were able to unload a bunch.

you lot must either have really excellent supermarket tomato sauce or
really
crap recipes for making it yourself at home. I got a recipe from the guy
across the road this year & made some great tomato suace. Beats the store
bought crap hands down.

rob

I was referring to making ketchup, not tomato sauce. There's a big
difference.

Tomato ketchup - tomato sauce. Never thought there was a difference between
the two. Have a hamburger, a pie or some chips, put the tomato sauce/ketchup
on them. What do you categorise the difference as?

Ketchup is saturated with sugar and has some vinegar too.

Unless you are making home made low carb Ketchup/Catsup!
--
Peace! Om

All that is necessary for the triumph of evil is that good men do nothing.
- Edmund Burke (1729 - 1797)

Can I freeze tomatoes until I have enough to can a batch?
 

Omelet wrote:
In article ,
AZ Nomad wrote:

On Mon, 11 Aug 2008 19:17:37 +1200, George.com wrote:

wrote in message
...
On Sun, 10 Aug 2008 20:32:48 +1200, "George.com"
wrote:

wrote in message
...
On Sat, 09 Aug 2008 13:53:19 -0500, zxcvbob
wrote:

Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d
Even turn them into ketchup. Anyone tried their hand at this?


Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

Bob
Ain't that the truth!
We tried our hand at it one year when we had a real glut of tomatoes
but, we ended up with about 12 liters, not one or two pints. And, like
you say, it was almost as good as store bought. The real saving grace
was the fact that a couple of the grandkids liked it better than the
store bought so we were able to unload a bunch.
you lot must either have really excellent supermarket tomato sauce or
really
crap recipes for making it yourself at home. I got a recipe from the guy
across the road this year & made some great tomato suace. Beats the store
bought crap hands down.

rob
I was referring to making ketchup, not tomato sauce. There's a big
difference.
Tomato ketchup - tomato sauce. Never thought there was a difference between
the two. Have a hamburger, a pie or some chips, put the tomato sauce/ketchup
on them. What do you categorise the difference as?
Ketchup is saturated with sugar and has some vinegar too.

Unless you are making home made low carb Ketchup/Catsup!


That might be good, but it's not Ketchup. (Oddly enough, if you use
honey for the sweetener, it doesn't even meet the USDA definition of
ketchup and you have to call it something like "imitation ketchup".)

Bob

Can I freeze tomatoes until I have enough to can a batch?
 

In article ,
AZ Nomad wrote:

On Mon, 11 Aug 2008 19:17:37 +1200, George.com wrote:

wrote in message
.. .
On Sun, 10 Aug 2008 20:32:48 +1200, "George.com"
wrote:


wrote in message
...
On Sat, 09 Aug 2008 13:53:19 -0500, zxcvbob
wrote:

Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?



Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

Bob

Ain't that the truth!
We tried our hand at it one year when we had a real glut of tomatoes
but, we ended up with about 12 liters, not one or two pints. And, like
you say, it was almost as good as store bought. The real saving grace
was the fact that a couple of the grandkids liked it better than the
store bought so we were able to unload a bunch.

you lot must either have really excellent supermarket tomato sauce or
really
crap recipes for making it yourself at home. I got a recipe from the guy
across the road this year & made some great tomato suace. Beats the store
bought crap hands down.

rob

I was referring to making ketchup, not tomato sauce. There's a big
difference.

Tomato ketchup - tomato sauce. Never thought there was a difference between
the two. Have a hamburger, a pie or some chips, put the tomato sauce/ketchup
on them. What do you categorise the difference as?

Ketchup is saturated with sugar and has some vinegar too.

Sweet and sour tomato sauce for foods you don't wanna taste;O)
--

Billy
Bush and Pelosi Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://angryarab.blogspot.com/

Can I freeze tomatoes until I have enough to can a batch?
 

On Mon, 11 Aug 2008 19:17:37 +1200, "George.com"
wrote:


wrote in message
.. .
On Sun, 10 Aug 2008 20:32:48 +1200, "George.com"
wrote:


wrote in message
...
On Sat, 09 Aug 2008 13:53:19 -0500, zxcvbob
wrote:

Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?



Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

Bob

Ain't that the truth!
We tried our hand at it one year when we had a real glut of tomatoes
but, we ended up with about 12 liters, not one or two pints. And, like
you say, it was almost as good as store bought. The real saving grace
was the fact that a couple of the grandkids liked it better than the
store bought so we were able to unload a bunch.

you lot must either have really excellent supermarket tomato sauce or
really
crap recipes for making it yourself at home. I got a recipe from the guy
across the road this year & made some great tomato suace. Beats the store
bought crap hands down.

rob

I was referring to making ketchup, not tomato sauce. There's a big
difference.

Tomato ketchup - tomato sauce. Never thought there was a difference between
the two. Have a hamburger, a pie or some chips, put the tomato sauce/ketchup
on them. What do you categorise the difference as?

rob


Tomato sauce is just tomatoes, peeled, de-seeded, acidified and
reduced.

Tomato sauce rom NCHFP:

Prepare and press as for making tomato juice. Simmer in large-diameter
saucepan until sauce reaches desired consistency Boil until volume is
reduced by about one-third for thin sauce, or by one-half for thick
sauce. Add bottled lemon juice or citric acid to jars.

For lots more work, Tomato ketchup from NCHFP

* 24 lbs ripe tomatoes
* 3 cups chopped onions
* 3/4 tsp ground red pepper (cayenne)
* 3 cups cider vinegar (5 percent)
* 4 tsp whole cloves
* 3 sticks cinnamon, crushed
* 1-1/2 tsp whole allspice
* 3 tbsp celery seeds
* 1-1/2 cups sugar
* 1/4 cup salt
Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until
skins split. Dip in cold water. Slip off skins and remove cores.
Quarter tomatoes into 4-gallon stock pot or a large kettle. Add onions
and red pepper. Bring to boil and simmer 20 minutes, uncovered.
Combine spices in a spice bag and add to vinegar in a 2-quart
saucepan. Bring to boil. Cover, turn off heat and hold tomato mixture
for 20 minutes. Then, remove spice bag and combine vinegar and tomato
mixture. Boil about 30 minutes. Put boiled mixture through a food mill
or sieve. Return to pot. Add sugar and salt, boil gently, and stir
frequently until volume is reduced by one-half or until mixture rounds
up on spoon without separation.

Ross.

Can I freeze tomatoes until I have enough to can a batch?
 

In article ,
zxcvbob wrote:

I was referring to making ketchup, not tomato sauce. There's a big
difference.
Tomato ketchup - tomato sauce. Never thought there was a difference
between
the two. Have a hamburger, a pie or some chips, put the tomato
sauce/ketchup
on them. What do you categorise the difference as?
Ketchup is saturated with sugar and has some vinegar too.

Unless you are making home made low carb Ketchup/Catsup!


That might be good, but it's not Ketchup. (Oddly enough, if you use
honey for the sweetener, it doesn't even meet the USDA definition of
ketchup and you have to call it something like "imitation ketchup".)

Bob

If I'm making it for my own use, I can call it whatever I want. g
--
Peace! Om

All that is necessary for the triumph of evil is that good men do nothing.
- Edmund Burke (1729 - 1797)